Pumpkin French Toast Fingers
30 slices whole wheat bread-cut into thirds
1/4 C butter melted
1/3 C sugar
1 1/3 C milk
2 t vanilla
1 t cinnamon
1/2 C canned or garden pumpkin puree
Mix butter through pumpkin in shallow dish or pie pan. Dip bread into mixture and then cook on a griddle until golden brown on each side, around 2-3 minutes.
I flash freeze the french toast sticks on a large cookie sheet for 30 minutes and then store in a freezer bag. To eat just microwave a few sticks 30-45 seconds. Serve with syrup or fruit. This makes a quick convenient breakfast for those crazy school mornings, and saves you money on all those prepackaged, processed breakfast foods.
My kids love these in their lunches with a little container of syrup for dipping.